Recipe: Paneer Masala

Ingredients:

• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 25g root ginger, grated
• 4 tsp oil
• 400g chopped tomatoes
• 1 tsp ground turmeric
• 2 tsp ground cumin
• 2 tsp ground coriander
• ¼-½ tsp cayenne pepper
• 450g paneer, cut into 2cm cubes
• 2 Previns large naans, warmed to serve
• 40g coriander, chopped

Method:

1. Fry the onion, garlic and ginger in half the oil on medium-low heat until softened, about 5 minutes. Add the chopped tomatoes, half fill the tin with water and pour this in too.
2. Turn up the heat to medium. Bring to a simmer and stir in all the spices with about 1 teaspoon of black pepper and a pinch of salt.
3. Cook for 10-15 minutes until thickened.
4. Meanwhile, heat the rest of the oil in a nonstick frying pan and fry the paneer cubes in batches until golden on all sides.
5. Remove to a plate as they are ready.
6. Tip the paneer into the sauce and simmer for 5-10 minutes to heat through while you warm the naans.
7. Scatter over the coriander just before serving.